It’s hard to find soups that taste good and are still healthy, in my opinion. It’s even harder to find ones that can be made quickly and easily in the slow cooker. That’s why I was so excited when I stumbled upon this recipe! Although I’m not a Mexican food lover, this soup is amazing! It’s easy to prep, full of nutritious foods, and passes my toddler’s picky food test every time! As I am gearing up for the birth of my second child and meal prepping freezer foods for after, this was one of the first things that got added to the list! I hope you enjoy it as much as we have!

Chicken Tortilla Soup

Prep Time: 15 minutes, Cook Time: 6 hours, Yield: About 5 servings

    • 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
    • 1 (14.5 oz) can petite diced tomatoes
    • 1 1/4 cups finely chopped yellow onion
    • 3 cloves garlic, minced
    • 1 Tbsp chili powder
    • 2 tsp ground cumin
    • 3/4 tsp paprika
    • 1/2 tsp ground coriander
    • Salt and freshly ground black pepper, to taste
    • 1 1/2 lbs boneless skinless chicken breasts
    • 1 (14.5 oz) can black beans, drained and rinsed
    • 1 1/2 cups frozen corn
    • 1 Tbsp fresh lime juice
    • 1/4 cup chopped fresh cilantro
For serving:
  • Shredded cheddar or monterey jack cheese
  • Diced avocado, diced roma tomatoes (optional)


  • Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
  • Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
  • Serve warm with avocado and cheese
  • Recipe source: Cooking Classy

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